1. Combine cider vinegar with 1/2-cup of water, salt and dill seed in a small glass container with lid.
2. Place vegetables in with the liquid mixture.
3. Make sure they submerged, add cold water to cover.
4. Cover; refrigerate at least 1 hour.
Salt draws moisture out of the vegetables, and encourages the growth of useful bacteria so do not skimp on it.

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I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982.
Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

Jeanne, they are simple and delicious. Let me know how they work for you.

Irena
October 1, 2014 at 10:09 am

They are very good. I live in foreign country and had to work with stronger vinegar (8%). I also put sugar instead of Stevia. I only hope that they will keep for at least 10 days. What about to put there slices of carrot?
Thank you for your recipe.